Onion Pakoda

Onion Pakoda

An all-time favourite, known in western India as ‘kanda bhajia’. The trick to making crisp onion pakodas is to refrain from adding any water to the mixture. The water released by the onions after applying salt is enough to bind the ingredients together.

Makes 24

2 cups thinly sliced onion
1 to 2 green chillies chopped
¼ tsp red chilli powder
¼ tsp turmeric powder (haldi)
¾ cup besan (Bengal gram flour)
2 tbsp hot oil
salt to taste
oil for deep frying

1.Cut the onions into thin slices, apply salt and keep aside for 10 minutes.
2.Sprinkle besan and add all the remaining ingredients except the oil for frying, and mix well.
3.Divide this mixture into 24 equal portions. Form small, uneven clusters and drop each portion into hot oil.
4.Deep fry in till golden brown. Drain on absorbent paper and serve hot.

Butter Cream Cake

INGREDIENTS

· 1 1/3 cups sugar
· 2 eggs
· 2 egg whites
· 1/2 cup unsweetened applesauce
· 1/3 cup canola oil
· 1 cup all-purpose flour
· 1 cup whole wheat flour
· 1 1/2 teaspoons baking soda
· 1 teaspoon salt
· 1 teaspoon ground cinnamon
· 1/2 teaspoon ground allspice
· 1/4 teaspoon ground cloves
· 3 cups shredded carrots
· 1/2 cup golden raisins
· 6 ounces reduced-fat cream cheese
· 1 tablespoon butter or stick margarine, softened
· 1/2 teaspoon vanilla extract
· 3 cups confectioners' sugar
· 1/4 cup chopped walnuts
· 3 tablespoons flaked coconut, toasted

DIRECTIONS

1. In a mixing bowl, combine the first five ingredients until smooth. Combine the flours, baking soda, salt and spices; add to the egg mixture and mix well. Stir in carrots and raisins. Pour into a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

2. For frosting, in a mixing bowl, beat the cream cheese, butter and vanilla until smooth. Beat in sugar. Frost the cake. Sprinkle with walnuts and coconut. Refrigerate.

Barbecue Ribs

INGREDIENTS

* 4 pounds pork spareribs
* 1 cup brown sugar
* 1/4 cup ketchup
* 1/4 cup soy sauce
* 1/4 cup Worcestershire sauce
* 1/4 cup rum
* 1/2 cup chile sauce
* 2 cloves garlic, crushed
* 1 teaspoon dry mustard
* 1 dash ground black pepper

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.

2. In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.

3. Preheat grill for medium heat. Position grate four inches above heat source.

4. Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.

Note

You can also bake the ribs for 30 minutes for the final step, basting with sauce while cooking.

Barbecue Chicken Salad

INGREDIENTS

* 2 skinless, boneless chicken breast halves
* 1 head red leaf lettuce, rinsed and torn
* 1 head green leaf lettuce, rinsed and torn
* 1 fresh tomato, chopped
* 1 bunch cilantro, chopped
* 1 (15.25 ounce) can whole kernel corn, drained
* 1 (15 ounce) can black beans, drained
* 1 (2.8 ounce) can French fried onions
* 1/2 cup Ranch dressing
* 1/2 cup barbeque sauce

DIRECTIONS

1. Preheat the grill for high heat.
2. Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
3. In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
4. In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.

Mango Recipe

Ingredients

Green mango - 1 medium
Chili powder - 2 tablespoon
Mustard seeds - 1/4 teaspoon
Methi seeds - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Hing powder - 1 teaspoon
Curry leaves

Preparation

Cut mango into small pieces. In a pan, add oil and pop the mustard seeds. Add mangoes and sauté for a few minutes. Roast the methi seeds and grind to a powder (this acts as a preservative). Add this to the mango and also add rest of the stuff.

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